Best 6 Jamie Oliver Lyonnaise Potatoes Recipes

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Are you craving a delicious and easy side dish that will pair perfectly with your main course? Look no further than Jamie Oliver's Lyonnaise potatoes! This classic French dish is made with simple ingredients and boasts a delightful combination of crispy edges and tender, flavorful interiors. With just a few steps, you can create this culinary masterpiece that will impress your family and friends. So, gather your ingredients, get your skillet ready, and embark on a culinary journey to savor the goodness of Jamie Oliver's Lyonnaise potatoes.

Here are our top 6 tried and tested recipes!

LYONNAISE POTATOES



Lyonnaise Potatoes image

This recipe for Lyonnaise Potatoes takes out the brunt work and makes the oven do it for you! Made with simple ingredients and perfect for serving for both weeknight and holiday dinners.

Provided by Kelly Anthony

Categories     Side Dish

Time 1h5m

Number Of Ingredients 8

4 large Russet potatoes
6 tablespoons unsalted butter
2 yellow onions (cut in half and then into 1/4" slices)
4 garlic cloves, minced
2 teaspoon Kosher salt, separated
1 teaspoon black pepper, separated
2 tablespoons Italian parsley, minced
2 tablespoons olive oil

Steps:

  • Preheat the oven to 425°F.
  • Peel the potatoes and cut them in half lengthwise. Then, cut each potato half into slices about a 1/4" thick.
  • Place the potatoes in a large saucepan and add water to cover. Bring the water to a boil over high heat. As soon as a boil has been reached, boil for 5-6, until they are al dente. Drain well and set aside until ready to use.
  • Add the butter to a large, oven-safe skillet (cast iron is best) over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring every so often until softened. Add the garlic and cook 1 minute more.
  • Turn off the heat and transfer the onions and garlic to a bowl off to the side.
  • Transfer half of the potatoes to the pan and sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over the top of them.
  • Scatter the onions and garlic across the potatoes. Then, top with a layer of the remaining potatoes, another 1 teaspoon of salt and 1/2 teaspoon of pepper. Drizzle olive oil over the top and transfer to the oven.
  • Bake for 40 minutes. Sprinkle with parsley, serve warm and enjoy.

Nutrition Facts : Calories 266 kcal, Carbohydrate 37 g, Protein 4 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 594 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

LYONNAISE POTATOES



Lyonnaise Potatoes image

This is a classic dish with sliced potatoes and onions.

Provided by Michele O'Sullivan

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds russet potatoes
2 tablespoons olive oil
4 onions, thinly sliced
2 tablespoons chopped garlic
½ cup butter
salt to taste
ground white pepper, to taste
1 tablespoon finely minced fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
  • Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
  • Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
  • Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 3.9 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 118.9 mg, Sugar 5.7 g

OVEN-ROASTED POTATOES



Oven-Roasted Potatoes image

Provided by Jamie Oliver

Categories     side-dish

Time 1h35m

Yield 2-3 potatoes per person

Number Of Ingredients 3

2-3 medium-sized potatoes per person
1-2 fresh rosemary sprigs
Salt and freshly ground black pepper

Steps:

  • When roasting a joint such as a leg of lamb, place the meat directly on the oven rack in a preheated 425 degree oven. Place a wide roasting pan on the rack beneath the joint to catch all the fat and drippings.
  • Peel the potatoes and place them, whole, in a large saucepan. Cover with cold water and bring to a boil. Simmer for about 5 minutes, then drain. Shake the potatoes roughly in the colander to bruise their sides.
  • After the roast has been in the oven at least 20 minutes so that fat and drippings have started to collect in the pan, dump the parboiled potatoes into the drippings. Strip the leaves off one or two sprigs of fresh rosemary and toss them over the potatoes along with a sprinkle of salt and pepper. Shake the pan well to coat the potatoes in fat and drippings. Continue to cook, occasionally turning the lamb and shaking the potatoes, for at least another hour and up to about 90 minutes, until the roast is cooked and the potatoes are crisply golden-brown outside and tender inside.

BROKEN POTATOES



Broken Potatoes image

Provided by Jamie Oliver

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds, 3 ounces (1-kilogram) potatoes, peeled
Olive oil
Pork fat
Salt and freshly ground black pepper
A handful of rosemary leaves

Steps:

  • Preheat oven to 425 degrees F.
  • Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
  • Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.

CLASSIC LYONNAISE POTATOES



Classic Lyonnaise Potatoes image

If you like buttery potatoes with lots of caramelized onions, then this is your dish. This dish goes well with anything.

Provided by L. Duch

Categories     Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs idaho potatoes, peeled and slice 1/2 inch thick
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic
salt and pepper
1/2 cup butter

Steps:

  • Preheat the oven to 400°F.
  • Place the potatoes in a pot of salted water.
  • Bring to boil and blanch for 2 minutes, until tender, but not to where they fall apart when putting them in baking dish.
  • Remove from heat, drain and cool.
  • In large sauté pan, heat the olive oil.
  • When the oil in hot, add the onions.
  • Season with salt and pepper.
  • Sauté until caramelized, adding in garlic just before onions are done and sauté a few minutes more until garlic is cooked.
  • Remove onions from pan.
  • Melt butter in pan then pour butter into baking dish.
  • Layer potatoes then onions and repeat until onions and potatoes are gone seasoning with salt and pepper between layers.
  • Place into 400°F oven and bake for 10-12 minutes or until golden brown.
  • This will make about 4-6 servings, depending on the size of the onions and potatoes.
  • This is a wonderful buttery and oniony potatoes dish and goes well with anything and takes very little time.

Nutrition Facts : Calories 490.3, Fat 30.1, SaturatedFat 15.6, Cholesterol 61, Sodium 181.2, Carbohydrate 52.2, Fiber 6.6, Sugar 6.5, Protein 6.1

NEW POTATOES 'LYONNAISE'



New potatoes 'Lyonnaise' image

These golden, herby roasties are a great side dish for spring

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 1h35m

Number Of Ingredients 6

50g unsalted butter
4 tbsp olive oil
3 large Spanish onions , sliced
2 garlic cloves , sliced
1 tbsp thyme leaves
1kg large new potato , halved

Steps:

  • Heat the butter in a large pan. When foaming, add 2 tbsp olive oil and the onions. Cook over a medium-low heat until softened and golden, about 30 mins. When the onions have softened, stir in the garlic and thyme. Season and set aside.
  • Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add the potatoes and boil for 5 mins before draining well.
  • Mix the drained potatoes with the remaining oil and some seasoning in a large roasting tin. Roast for 30 mins, turning halfway, until golden. Stir in the onion mixture and roast for 10 mins more until hot.

Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

Tips:

  • Keep an eye on the potatoes: Do not let them overcook and become mushy. They should be cooked through but still have a slight bite to them.
  • Use a heavy-bottomed pan: This will help to evenly distribute the heat and prevent the potatoes from sticking.
  • Do not overcrowd the pan: Give the potatoes enough space to cook evenly.
  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in the final dish.
  • Season the potatoes well: Salt and pepper are essential, but you can also add other herbs and spices to taste.
  • Serve immediately: Lyonnaise potatoes are best enjoyed hot off the stove.

Conclusion:

Lyonnaise potatoes are a delicious and versatile dish that can be enjoyed as a side dish or main course. They are easy to make and can be tailored to your own taste. With a few simple tips, you can create perfect Lyonnaise potatoes that will impress your family and friends.

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